Apricot Shortbread Bars
These apricot shortbread bars combine buttery richness with the sweet-tart flavor of apricots, making them a delightful treat for any occasion.
Ingredients
For the Shortbread Base
- 1 cup unsalted butter, softened Make sure butter is at room temperature for easy creaming.
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 cups all-purpose flour Spoon flour into measuring cup and level off for accuracy.
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract Substituting with almond extract can enhance flavor.
- 1 cup dried apricots, chopped Use dried apricots for optimal texture.
- 1 cup powdered sugar For dusting, optional.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
- In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the flour and salt to the butter mixture. Mix until just combined. The dough should be crumbly but hold together when pressed.
- Reserve about one cup of the shortbread mixture for the topping. Press the remaining mixture evenly into the bottom of the prepared baking dish to form a crust.
- Sprinkle the chopped dried apricots over the shortbread crust and press them gently into the dough to ensure they stick.
- Crumble the reserved shortbread mixture over the apricots, covering them evenly.
Baking
- Bake in the preheated oven for about 25-30 minutes, or until the top is golden brown and the edges are slightly crisp.
- Remove from the oven and allow the bars to cool completely in the pan on a wire rack.
- Once cool, cut into squares or bars and dust with powdered sugar if desired.
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Notes
These bars can be served with whipped cream, vanilla ice cream, or alongside fresh fruit. They can also be wrapped and stored for later enjoyment.